Jessica Sepel is the beloved voice behind the ‘JSHealth’ brand and one of Australia’s most sought after health and wellness advocates, encouraging a balanced lifestyle filled with delicious and nourishing wholefoods and recipes. She believes we need to give up ‘diets’ to heal our relationship with food and advocates balance and moderation, mindfulness at meals and healthy body image. Jess is the author of two best-selling books, where she shares her health philosophy and favorite recipes, and the creator of the JSHealth Program, an 8-week online plan to quit diets forever, find a balanced weight and live the healthy life.
- 2 eggs (substitute for vegan options like banana, flaxseed or egg replacer)
- ¼ cup coconut flour
- 1 tsp baking powder
- pinch of sea salt
- pinch of cinnamon
- ⅓ cup raw cacao powder
- ½ cup hulled tahini or almond butter
- ¼ cup maple or rice malt syrup
- ½ cup XX Espresso
- 2 tbsp chia seeds
- ⅓ cup dark chocolate (70-85%), chopped
Preheat oven to 160°C. Line a baking tin with baking paper. Whisk the eggs in a large mixing bowl. Once whisked, add the coconut flour, baking powder, sea salt, cinnamon and raw cacao powder. Stir to combine. Add in the tahini, maple or rice malt syrup, Califia Farms Cold Brew Coffee XX Espresso and chia seeds. Mix until combined. Stir through the chopped dark chocolate.
Spoon the mixture evenly into the lined baking tin. Bake in the oven for 25–30 minutes. To check if the brownie is cooked, insert a skewer. If it comes out clean, the brownie is ready.
Remove the tine from oven and allow to cool slightly. Cut into squares and serve warm with a dollop of Greek yogurt or coconut ice-cream. Makes 8-10 slices.